Cook 1 In Room Dining (Full Time)

Tasks/Responsibilities

• Accountable for guest satisfaction by ensuring Sea Island’s food standards are met
• Address guest concerns in a timely and efficient manner
• Uphold appropriate departmental standards of quality/timing
• Properly execute as a member of the line staff by working constantly and cohesively in a variety of cooking methods to assure timeliness, efficiency, and product integrity
• Demonstrate exemplary work ethic, technique, and productivity as a team member, and assisting others when necessary
• Possess above average knife skills, as well as proficiency in varying cooking techniques, saucier and butchery
• Absorb and assist in menu development, documentation, and implementation using knowledge of classical, regional, and seasonal cuisine and ingredients, techniques, and training
• Follow standardized recipes
• Follow all instructions pertaining to the food service operation assigned by Supervisor
• Determine proper cooking times, temperatures and methods
• Willing to assist in other departments when necessary or dictated by business levels
• Attend training or meetings and brings suggestions for improvement
• Adhere to Sea Island Standard Operating Procedures
• Maintain Sea Island’s F&B standards for safety and sanitation while meeting or exceeding local, state, and federal health and safety regulations
• Ensure proper holding and rotating techniques for storage, taking necessary steps to avoid losing or wasting product
• Set up station for following day
• Maintain a thorough knowledge of current guest services, activities, dining options, shops, local attractions, and historical information regarding Sea Island and the surrounding area to answer any questions guests may have to the best of one’s ability
• If applicable, complete a Guest Problem Resolutions (GPR) form on any issues (solved or unsolved issues) and follow-up on issues as needed (if computer access is not available give information to admin support)
• Maintains cleanliness and organization in all work areas
• Uphold appropriate departmental standards of quality/timing
• Uphold and ensure compliance with all company and departmental policies and procedures
• Report all equipment problems and maintenance issues, known safety hazards, or unsafe practices and procedures to supervisor immediately
• Attends all scheduled employee meetings and brings suggestions for improvement
• Willing and timely execution of other duties as delegated by leadership

Physical Requirements

• Ability to kneel, crouch, squat, climb, stand, sit, balance, reach, bend, push, pull and walk for prolonged periods
• If applicable, must have the ability to work for extended time periods in an outdoor environment, including sun, heat, cold, wind, rain, and higher than normal noise levels
• Ability to use sharp knives safely and proficiently
• Ability to operate gas fired and electric ranges and ovens, steam kettles, broilers, tilting pan, deep fryer, slow roaster, grill, grinder and chopper, slicer, scales, mixers and potato peeler safely and proficiently
• Ability to perform repetitive tasks with accuracy
• Ability to lift, carry, pull and push up to 50 lbs intermittently throughout a shift
• Read, write and communicate effectively in English, both written and verbal
• No visible tattoos, visible body piercing or unnatural hair color or hairstyles per company grooming standards